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Easy PSMF Carnivore Bagels

This recipe for easy PSMF Carnivore Bagels came from my new and special friend Aubrey who came on my keto retreat to Greece and my keto retreat in Bali. Aubrey is a magician in the kitchen and she taught me how to make the protein sparing crepes in a blender. These carnivore bagels are basically the crepes made into bagels!

At first I thought they were too dense but when I had others try them, they said, “They are dense just like a real bagel!” How perfect!


To make my easy protein carnivore bagels, I used Further Food Gelatin!

Further Food gelatin and collagen peptides are both excellent sources of collagen. Both their Collagen & Gelatin are sourced from the highest quality, grass-fed, pasture-raised, hormone-free, and antibiotic free bovine collagen.

The benefits of collagen and gelatin are astounding! Just eating my delicious Protein Sparing Bagels helps support skin elasticity & hydration, longer hair & nails, stronger bones & joints, faster recovery between workouts, increased flexibility, improved digestion, and it even keeps you feeling full and satiated for longer!

Further Food Collagen Peptides dissolve instantly in any recipe, and Gelatin Powder naturally thickens recipes. It’s perfect for making my carnivore bagels have a chewy bread texture! It also makes dairy free ice cream, jello, sugar free gummies, no bake cheesecake, or panna cotta!

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Easy PSMF Carnivore Bagels

5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Course Bread, Breakfast, Carnivore, Nut Free, PSMF Recipes
Cuisine American, CARNIVORE
Servings 4 servings
Calories 119.1


1 bagel pan



  • Preheat oven to 325 degrees F. Place all the ingredients into a blender and purée until smooth.
  • Divide the mixture evenly into a greased bagel pan. Bake for 20-30 minutes or until the protein bagels are cooked through. Turn off oven and leave the bagels in the oven for another 5 minutes.
  • Allow to cool completely before slicing.
  • Store extras in an airtight container in the fridge for up to 5 days. Can be frozen for up to a month.



Calories: 119.1 | Fat: 0g | Protein: 26.6g | Carbohydrates: 0.8g | Fiber: 0g | P:E Ratio: 33.3


“Emmerich Keto has changed my life forever. The list of my previous medical concerns ranged from cancer to gall bladder, to celiac, osteopenia, GERD, and on and on and on. 
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Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Lauren says:

    Hello! Could you please put ingredients in cups? Thank you!

  • Amanda says:

    Any chance this could be made with actual egg whites instead of the powder? I always have so many to use up! Thanks!

  • Lori Mann says:

    i saw a recipe that you posted, and think the only way to obtain it is to buy your cook book… i have your beginner book.
    It is the pumpkin cheese cake with the topping…..wanted to do it for thanksgiving. do i need to buy your cook boo. and whic one is it.

  • Judy says:

    Hi- I made these and they turned out good. I made a few additiions, which I shouldn’t have, lol. So hard for me to follow a recipe.. I put in 1.5 t of nutritional yeast (for sourdough flavor) & 1/2 t of baking powder (for rise). Well, I def want them dense and chewy , so the bp defeated that some and think I’d like them better without nutritional yeast flavor. And this was to a half recipe! Lesson learned! Try first exactly how written.
    Thanks Maria!

    • Judy says:

      They had a little crisp outside (kinda nice) but not like a bagel. And I used a metal doghnut pan (buttered and floured with egg white protein). Didn’t stick, but think silicon pan would also help keep soft. Wasn’t a total fail bc it was better than any other psmf bread I’ve ever made.
      I did make the carnivore bread with ground turkey (& whipped egg whites), that was a total winner!! Even non-keto bf loved it.

  • Judy says:

    And would definitely add gelatin last. I put it in blender after water and it was already gelling by the time I added salt.

  • Anita French says:

    When (before cooking) or how (after cooking) do I add Everything Bagel seasoning so that it sticks? Thanks!

  • Dan Baker says:

    Hi Maria. Try adding 1 tbsp allulose with the other dry ingredients to this recipe. It adds to the taste and looks by creating some browning on the outside.

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